Creamy Keto Oreo Balls

Anderson Jorge

Creamy Keto Oreo Balls Chocolate Enrich

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Prep Time 15

Chill Time 45

Total Time 1

Servings: 18 balls

Course: Dessert

Cuisine: American

Calories: 110

1 cup almond flour – low-carb base that replaces traditional flour
3 tablespoons unsweetened cocoa powder – creates the chocolate “Oreo” flavor
1/4 cup powdered erythritol or monk fruit sweetener – adds sweetness without sugar
1 tablespoon unsalted butter softened – helps bind the mixture
4 oz cream cheese softened – provides the creamy Oreo filling flavor
1 teaspoon vanilla extract – enhances sweetness and aroma
1 pinch salt – balances the chocolate flavor
Optional coating:
3/4 cup sugar-free white chocolate chips – creates a smooth coating
1 teaspoon coconut oil – helps the chocolate melt smoothly

Add almond flour, cocoa powder, powdered sweetener, and salt to a mixing bowl.
Stir the dry ingredients until evenly combined.
Add softened butter and cream cheese to the bowl.
Mix everything together until a thick dough forms.
Stir in vanilla extract and continue mixing until smooth.
Scoop small portions of the mixture using a spoon or cookie scoop.
Roll the dough into bite-sized balls using your hands.
Place the balls on a parchment-lined tray.
Transfer the tray to the freezer for about 30–45 minutes until firm.
Melt sugar-free chocolate chips with coconut oil in a microwave-safe bowl in short intervals.
Stir until the chocolate is smooth and fully melted.
Dip each chilled Oreo ball into the melted chocolate until fully coated.
Place the coated balls back on the parchment paper.
Allow the chocolate coating to set in the refrigerator for about 20 minutes.